Greek Soup Avgolemono: Lemon Chicken and Rice

Avgolemono is a Greek egg-and-lemon soup, often made with chicken, broth, and rice or orzo. This version poaches chicken thighs in a savory broth, then finishes the soup with lemon juice and tempered eggs for a bright, silky texture without cream.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g)
8 cups low-sodium chicken broth (1.9 L)
1 medium yellow onion, peeled and halved (about 150 g)
2 medium carrots, peeled and cut into large pieces (about 140 g)
2 celery stalks, cut into large pieces (about 100 g)
1 bay leaf
¾ cup medium-grain rice, rinsed (150 g)
3 large eggs (about 150 g without shells), at room temperature if convenient
½ cup fresh lemon juice, from about 2 to 3 lemons (120 ml)
1 teaspoon fine salt (5 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
2 tablespoons chopped fresh dill (6 g), optional
Lemon wedges, for serving, optional

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain it well. Cut the onion, carrots, and celery as directed, juice the lemons, and set aside ½ cup (120 ml) of juice. Rinsing removes some surface starch, so the broth stays clearer; if you prefer a thicker, more porridge-like soup, you can skip this rinse.
Poach the chicken and vegetables. Put the chicken thighs, broth, onion, carrots, celery, bay leaf, salt, and pepper in a large heavy-bottomed pot. Set it over medium-high heat and bring the broth just to a boil, which usually takes about 7 to 9 minutes. Lower the heat to maintain a gentle simmer and cook for 20 minutes. Check the thickest part of each thigh with a food thermometer; chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes.
Shred the chicken and cook the rice. Transfer the cooked chicken to a plate and remove the onion, carrots, celery, and bay leaf with a slotted spoon. Discard the bay leaf. When the chicken is cool enough to handle, shred it into bite-size pieces with two forks. Stir the drained rice into the broth and simmer uncovered for 16 minutes, or until tender but not falling apart. Follow the rice package if its cooking time differs, and stir occasionally to keep grains from sticking to the bottom.
Whisk the eggs and lemon. While the rice cooks, whisk the eggs in a medium heatproof bowl until smooth and slightly foamy. Gradually whisk in the lemon juice. The mixture will look pale and loose. Set the bowl near the stove so it is ready when the rice is done. If the eggs are cold, they will still work; temper them slowly in the next step rather than pouring them straight into hot soup.
Temper the egg mixture. Turn the soup to low. While whisking the egg-and-lemon mixture constantly, slowly ladle in about 2 cups (475 ml) of hot broth, a little at a time. This gradually warms the eggs so they are less likely to scramble. Pour the warmed mixture back into the pot in a thin stream, stirring the soup gently as you go. Add the shredded chicken and cook over low heat, stirring, until the soup reaches 160°F (71°C), the USDA FSIS safe minimum for an egg dish. Check with a food thermometer and do not let the soup boil; boiling can make the eggs curdle and the broth grainy.
Finish and taste. Remove the pot from the heat as soon as it reaches 160°F (71°C). Stir in the dill, if using, and taste the broth. Add more salt, pepper, or lemon juice as needed. Serve while hot, with lemon wedges at the table. The broth may thicken as it stands because the rice continues to absorb liquid, so have a little hot broth or water ready to loosen it if necessary.

Tips

Keep the heat gentle after adding eggs. Tempering is the key step: add hot broth gradually while whisking, then warm the finished soup slowly. A boil is not needed to make the soup safe; use a thermometer to check that it reaches 160°F (71°C), then take it off the heat.
Choose the rice texture you like. Medium-grain rice gives the broth a pleasantly soft, slightly creamy body. Long-grain rice stays more separate, while arborio releases more starch and makes a thicker soup. Orzo is a common alternative; use about 1 cup (170 g) and cook it according to its package directions.
Adjust lemon gradually. Lemons vary in size and tartness, so start with the stated amount and add more after tasting. Fresh juice gives the cleanest flavor. Bottled juice can work in a pinch, but its flavor may be sharper or less fragrant.
Use a shortcut thoughtfully. Leftover cooked chicken can replace the raw thighs. Skip poaching the chicken, simmer the broth and vegetables for about 15 minutes, remove the vegetables, and continue with the rice. Stir in roughly 3 cups (420 g) shredded cooked chicken when you return the tempered egg mixture to the pot, and heat everything to 165°F (74°C) if reheating previously cooked chicken.

Serving Suggestions

Serve avgolemono as a complete light meal in warmed bowls, with crusty bread for dipping. A simple Greek-style salad of cucumber, tomato, red onion, olives, and feta makes a fresh contrast to the warm, lemony broth. If you are serving several courses, offer small portions before roasted vegetables, grilled fish, or a simple baked chicken dish rather than treating the soup as the only course.

Put extra lemon wedges, chopped dill, and black pepper on the table so everyone can season their bowl. A drizzle of olive oil is optional, but keep it modest so it does not cover the soup’s delicate egg-and-lemon flavor. If the soup has thickened while waiting, stir in a splash of hot broth just before serving; avoid adding cold liquid, which can make the temperature uneven.

Variations

Use orzo instead of rice. Orzo gives the soup a pasta-like bite and is an easy swap. Add it after removing the poached chicken and cook it until just tender according to the package, checking a minute or two before the listed time. The pasta can soften during storage, so this version is especially nice freshly made.

Make it without chicken. For a meatless soup, use vegetable broth and leave out the chicken. Add a little more rice or a drained can of white beans for a heartier bowl; beans change the traditional texture but pair well with lemon and dill. Check the broth’s salt level before adding the full teaspoon, since packaged broths vary.

Use a whole chicken. A small chicken can provide a deeply flavored broth and plenty of meat, but it takes longer to cook than boneless thighs. Simmer it until the thickest parts reach 165°F (74°C), then remove the meat and bones, strain the broth, and proceed with the rice and egg-lemon finish. The timing will depend on the bird’s size, so use the thermometer rather than relying only on the clock.

Change the herbs. Dill is a fresh, familiar finishing touch, but chopped parsley also works. Some family and regional versions use different proportions of lemon, rice, or herbs, and some serve the egg-lemon sauce with broth without adding chicken. These are variations on the same bright, gently thickened soup, not a reason to treat one particular garnish as mandatory.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers, and use them within 3 to 4 days. The rice will absorb broth as it sits, and the chilled soup will become considerably thicker; that is normal. For easier reheating, store a little extra broth separately if you have some available, or plan to add a splash of water or broth to each portion.

Reheat gently on the stovetop over low to medium-low heat, stirring often and adding liquid until the soup reaches the consistency you want. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid bringing the soup to a rolling boil, which can make its egg-thickened texture curdle. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so it warms evenly to 165°F (74°C).

Freezing is possible, but the rice may become soft and the egg-lemon broth may separate slightly when thawed. For the best texture, freeze the chicken and broth before adding the rice and egg-lemon mixture, then thaw in the refrigerator, cook fresh rice in the broth, and finish with freshly tempered eggs and lemon. Keep frozen soup at 0°F (-18°C); for best quality, use it within about 2 to 3 months.

Frequently Asked Questions

What is the Greek name for lemon chicken soup?

The soup is called avgolemono, a Greek word commonly used for the egg-and-lemon mixture that gives the broth its characteristic flavor and silky body. The term can refer to the sauce as well as soups made with it. Recipes vary: chicken is common, while rice or orzo and the amount of lemon differ from cook to cook.

How do I keep avgolemono from curdling?

Whisk the eggs and lemon together first, then slowly whisk hot broth into that mixture before returning it to the pot. Keep the soup over low heat and stir as it warms. A sudden addition of eggs to very hot broth, or letting the finished soup boil, can make the eggs set into small curds. A thermometer helps you stop at 160°F (71°C).

Can I make avgolemono ahead of time?

Yes. You can poach the chicken and make the broth a day ahead, then refrigerate them promptly. For the freshest texture, cook the rice and temper the eggs with lemon shortly before serving. If the completed soup is already made, it will keep refrigerated for 3 to 4 days, although the rice will soften and thicken the broth as it sits.

Can I use leftover or rotisserie chicken?

Yes. Use about 3 cups (420 g) shredded cooked chicken and skip the raw-chicken poaching step. Simmer the broth and vegetables, remove the vegetables, cook the rice, then add the chicken with the tempered egg-lemon mixture. If the chicken is cold leftover food, make sure the reheated soup reaches 165°F (74°C).

Why is my soup too thick?

Rice absorbs liquid as it cooks and continues to do so after the pot comes off the heat, so a thicker soup is expected, especially the next day. Stir in hot broth or water a little at a time until it loosens. Taste again afterward, since extra liquid can dilute the lemon and salt; add small amounts of either if needed.

Can I make it with orzo instead of rice?

Yes. Use about 1 cup (170 g) orzo in place of the rice, and cook it in the broth until tender according to the package instructions. Because orzo can release starch and continue absorbing broth, check the soup’s consistency before serving and add hot liquid if needed. Temper and heat the egg-lemon mixture the same way as in the rice version.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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